Oh yes, that’s right you heard me; totally scrumptious free from Hot Cross Butter Pudding. This is my seasonal version of the awesome Bread and Butter Pudding but with the simple twist that it’s; gluten free, dairy free and egg free too!
Now that the month of April is upon us, the free from gang I’m proud to be associated with have set ourselves the extra challenge of not only creating new and exciting #FreeFromEaster recipes, but also (as if life weren’t complicated enough) we’ve decided to vlog about our recipes too. Nigella I am not, but hey, I’m slowly getting used to the life of YouTube and the joys of editing, and it’s all a good bit of fun at the end of the day. Below is my recipe for Hot Cross Butter Pudding;
I have to be honest here, I went through a few hot cross buns to make this until I found the best buns for the job, sadly some buns just weren’t up to it but at the same time, in their defence, the manufacturers didn’t know I’d come along and try to soak their buns in liquid! The best buns I have found to be up to the job are Just: found in Waitrose and Sainsbury’s Free From range.
So simple to make, this free from Easter pudding will impress at the dinner table on Easter day
- 6 free from hot cross buns cut into 3 layers and buttered
- 2 tbsp Birds Custard Powder
- 2 tbsp sugar I used demerera
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1 pint soya mik or any suitable DF alternative
- mixed fruit just a sprinkling over each layer to taste
- apricot jam to brush bun tops
Cut the Hot Cross Buns into three slices and butter each slice
Prepare the custard by mixing a little of the milk with the dry ingredients to a paste then add the remaining milk and whisk
Grease your oven proof dish and start to add a layer the sliced buns, sprinkle a handful of mixed fruit and repeat process until all layers are added - tops of buns last!
Pour the custard over the layered buns and cover with greased foil.
Pop into the oven for 30 mins on Gas 5 / 200°C
Remove from oven after 30 minutes and take off the foil, brush bun tops liberally with apricot jam and return to oven for 10 minutes